Fresh Tomato Relish
If you visit Bertrice Small's website, you'll discover that she and her next-door neighbor are currently involved in The War of the Tomatoes. We won't know who the winner is for an other month or two, but those of you with a bumper crop will appreciate this recipe.
18 ripe tomatoes (medium – adjust according to size of tomatoes)
2 celery stalks
2 green peppers
2 red peppers
4 medium yellow onions
1/2 C finely ground horseradish
1/3 C salt
2 1/2 C sugar
1/2 t pepper
1/2 t ground cloves
2 t ground cinnamon
3 T whole mustard seeds 3 C cider vinegar
Scald tomatoes; remove skins and as many seeds as possible. Chop into small pieces. This should yield approximately 3 quarts.
Put celery, peppers, onions in work bowl of food processor. Coarse chop. Add finely ground horseradish. (I don't see why you couldn't use prepared horseradish – maybe 3 tablespoons?)
Combine vegetables and salt in non-reactive bowl. (Glass or plastic.) Refrigerate overnight. Drain thoroughly in strainer. Add sugar, spices, mustard seeds, and vinegar. Mix well.
Pack in sterile jars, seal, and store in refrigerator. Don't store at room temperature! Handled properly this should keep for two or three months.